Christopher Thomas lol triggered he just said that you could’ve of ignored instead of responding everything that is political, this is a fucking Roman Mac and cheese cooking video lol
I tried cooking my dry pasta this way recently on your advice and won't be going back to a giant pot. Noticed no difference in the eating but a big time and water saving in the making. I also made your ultra smashed burgers. Got some time on my hands recently. Anyway it all turned out great, thanks for the tips.
if your pasta doesn't lose too much starch it's not that big of a deal. In this case, starch is the main thing you want so you have to use a smaller pot or pan
@@bureku To be fair, he got it right as soon as he caved and added butter, which Kenji does here anyway. That said, Kenji added a lot more pasta water and a little more oil on top, and he adjusted with even more pasta water while cooking down the sauce out of experience, just looking at how it came together. Experience is key.
Honestly that show is 99.99% entertainment value. I have seen about six episodes of Babish trying to teach people how to cook and every single time he fails at it. He's great at making food look good on a plate, and to make meme dishes, but he's a terrible teacher. How do you go for a RUclips series this long about cooking and fail at a basic fat/starch/water combo?
Kenji, tonight I used the methods from this and the other Roman pasta videos to make a Shrimp and linguini dish with parm and black pepper. It was amazing. The sauce became a sauce from the super starchy water, the pasta just drank it up in the shrimp sauce. The sauce didn't break and it was luscious and tasty. Thank you for these videos, they are helping the masses. Or at least my wife and I. Cheers and stay safe.
My gram used to make me this when I was a kid in her restaurant and I haven't had it in a long long time so thanks Kenji this video really made me happy
Kenji, here is a pasta joke I came up with about 30 years ago: What is the favorite pasta in Latvia? Riga-toni! Love not only the vids and the work you do, but also your civic-mindedness. Thanks!
I love to watch and rewatch all of the first person cooking videos. I find the experience relaxing and very satisfying, so I was hesitant about speaking in the newer videos. I must say I am delighted with the new formats! I really have not found a better way for me to learn how to cook and relax at the same time!
These videos are great! My personal take on this and many other cooking myths comes from recipes designed to take the thinking and understanding out. A large pot of boiling water is essentially always 212, and won't drop much when you add a full lb of pasta, so cooking times on the side of a box can be more consistent. I start with just enough tap temp water and take the pasta out when it's done, never noticed a difference.
Smart man. Everyone’s holed up in their houses because of the Coronavirus with nothing to do, so he uploads damn near daily to maximize views. IQ: 200 (I’m definitely not complaining though, love this channel)
Good way to take advantage of the digital boost and unarguable rise in viewership that’d come with the global circumstances. Also great awareness for his restaurant, who, like all restaurants, can use all the awareness they can get right now.
I've never cooked anything like this before, but I just gave this recipe a shot following your directions and it came out wonderfully. Thank you for making so many cooking techniques so simple and easy to learn.
Kenji i speak for all college kids who cook for themselves when I say this could literally be one of the best cooking series if it was made into one so much knowledge for a beginner cook 👍
Thank you for the explanation on incorporating pasta water into your sauces. I've been constantly told to do this, but it only resulted in watering down my food. Now I think this was because I wasn't using pasta that produced starch filled water.
These videos have me thinking about how I can use my own skills for good in these times. Thanks for being an inspiration, and teaching some cooking skills along the way.
I love cacio e pepe! Make it all the time. One trick I've learned is to save some of the pasta water from other pastas I make. I add it to the water when I cook the noodles for this and that extra starch really helps make that sauce come together and get much creamier. I also prefer either a capellini or thin spaghetti noodle. Anything thicker is too chewy for me. I will have to try adding a couple of pads of butter now. Thanks for the video!
Whenever I’m making pasta, I always reserve a jar of pasta water to keep in the fridge. I add a tbsp or so when I’m reheating things in the microwave. It’s perfect! Liquid gold.
@@AeroGold1 Nah we're good, kinda. We'll just lay down and watch videos about americans who mocked italians because of "haha they don't wash their hands" getting sick of corona. Yep, still here ranting on putting oil and butter on a cacio e pepe that's perfect on its own ;( Why do american have to put butter and oil everywhere, why
Hey Kenji, on your note about the extrusion and the pasta differences, I bet you know but the texture of the non-machine milled pasta allows it to hold more sauce as opposed to the faster, smoother texture!
I love the seeing child locks on your cabinets. Talk about real life with a toddler. My babe is 14mo and we just installed ours since this “safe at home” order was issued for my city.
This is the 2nd video that I've seen today use a skillet to boil pasta for the same recipe. I'm going to try it next time I cook pasta! Thanks for explaining Kenji. Love your videos btw, and also the way you explain this and that bcuz I'm a curious person and like to know as to why...!
Thank you for your video. I tried to make this again for the first time in a decade. I made it with homemade spaghetti. All I can say is wow! The flavors are through the roof and it’s creamy and peppery.
Delicious is always authentic. So similar to Alfredo . I am glad you discussed modern pasta water vs. Old. I have seen some frustrated cooks try so hard and fail because they only know Kraft. You made the Bay Area a better place by the way!
So because of quarantine, I've been cooking a lot more, but usually I just stick to recipes. With this, I decided to improvise a bit and added some meatballs as well. This came out great! Thanks for the awesome recipe, but especially for the inspiration!
Hey Kenji, I've tried to make this dish a dozen times... but the cheese always ends up clumping together in disgusting snot strands rather than a sauce... any ideas? What am I doing wrong?
Use very starchy pasta, put It in a Pan mid cooked and finish the cooking there adding the pasta boiling pasta water. The wait till its done and wait still a Little more before adding the cheese or It Will Cook too soon and not gonna form the sauce. A Little trick Is to add a Little pasta water even in the pecorino before putting into pasta so u create a very dense sauce that Will melt in contact with pasta!
Take the pan off the heat when you throw the cheese in. I made that mistake so many times and couldn’t figure out why. If you leave it on the heat it will cook and melt the cheese, you only want it to combine with the pasta water to make a sauce. Hope this helps!
Love the video! Cacio is a Roman pecorino. And yes you really just need to put the pepper in a dry pan (no oil) and emulsify with the water and cheese at the end off the heat. Yes the butter and oil make it easier and richer, but you really don't need it.
Easy and simple. I used spaghetti that was copper extruded and some gauda because that is all that I have got :) I was also a rebel and followed you with the butter but I also added some Chipotle seeds to the olive at the start :) Stay healthy and keep on doing an awesome job!
I used to make this all the time. I never used spaghetti usually a short pasta with. A lot of surface area. My kids will like it better this way. Thanks
i make a totally bastardized version of this with cheddar cheese because it's 0200 and thats what i have on hand and cheese + butter + pepper is good regardless of the cheese.
Me, an Italian from Rome, yelling at my screen: "It's from Rome, Kenji, not Emilia Romagna! It's in the name: Romano!". I love this recipe 😄, I should make it more often.
THANK YOU for so generously sharing your wealth of knowledge and testing and outside the box outlook. And for your recommendations to food items and cooking gadgets (unbiased since you don't get paid for these). I love cooking your food (in Los Angeles) and sharing results via Zoom with my nephew in Dallas who's a way better cook than me! And your home (and patio/garden) and your dogs are wonderful to see and share. With deep thanks and hope to soon be able to travel to Wursthall.... From fellow food geeks!
Always wondered about the amount of water wasted after draining the water from a giant pot in almost every other RUclips video making a pasta. Excellent point.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
While making Roman pasta:
"People are going to crucify me for this"
amazing comment
Jesus died for our cacio e pepe.
@@kino3483 amen.
@@nathanhartanto2544 Ramen
Jesus died to absolve us of our sins.
Kenji emulsified to dissolve cheese for the win.
Kenji: everyone will criticize me for this
Me: lift your head king, your GoPro is tilting
Eddie Isales lmfaoo
Funniest shit I heard this month.
Lmaoooo
😂 😂 😂
yikes
ah good he isn't actually locked in his restaurant
Unless he's gone insane and built a copy of his home kitchen inside of the restaurant.
Radiant Feline LMAO
HAHAHA YOURE SO FUNNY NEVER HEARD THAT BEFORE
lol i actually thought he was for a sec
Radiant Feline 😂😂😂
We’re really getting spoilt with all this Kenji at the moment
Definitely going to go into withdrawal once the pandemic is over
I’m loving it during the quarantine
We're getting regular uploads from him and Alton. This truly is the blessed quarantine.
@SZ What's it like being this pathetic? Does Trump define your entire life?
Christopher Thomas lol triggered he just said that you could’ve of ignored instead of responding everything that is political, this is a fucking Roman Mac and cheese cooking video lol
Bruh I don’t know what kenji is talking about I’m just happy he’s doing POV cooking more
"Easiest pasta dish around"...*Cries in Babish*
Babish did it without the butter though.
😂😂😂
Much harder to do it with just cheese and water
I’m trying the pre-emulsion method today from Luciano.
Literally just watched his and this is the first thing I see, had me howling
I tried cooking my dry pasta this way recently on your advice and won't be going back to a giant pot. Noticed no difference in the eating but a big time and water saving in the making. I also made your ultra smashed burgers. Got some time on my hands recently. Anyway it all turned out great, thanks for the tips.
if your pasta doesn't lose too much starch it's not that big of a deal. In this case, starch is the main thing you want so you have to use a smaller pot or pan
After the latest botched by babish, Kenji bringing this dish together looks like straight up magic
yessss... I just watched that as well! Babish botched it... what was it 5 or 6 times? before he (cheated) and got it right!
@@bureku To be fair, he got it right as soon as he caved and added butter, which Kenji does here anyway. That said, Kenji added a lot more pasta water and a little more oil on top, and he adjusted with even more pasta water while cooking down the sauce out of experience, just looking at how it came together. Experience is key.
lmao and he starts it with "probably the easiest pasta dish around." but he didnt use fat to be fair. once babish did that it came together real easy
babish didnt use any oil at all which was his fatal mistake
Honestly that show is 99.99% entertainment value. I have seen about six episodes of Babish trying to teach people how to cook and every single time he fails at it. He's great at making food look good on a plate, and to make meme dishes, but he's a terrible teacher. How do you go for a RUclips series this long about cooking and fail at a basic fat/starch/water combo?
As an Italian I can confirm that the only thing that matters about food is the friends you made while raging about it
I think Italy has more things to worry about than some butter in a caccio e pepe
Covid e pepe
Nope this is top priority for me.
Lmao, ya'll niggas are brutal
They have mad pride in their food
@@demoman87 lmfaoo
Absolute legend, giving us quality stuff to watch while we're all stuck in our homes.
Kenji, tonight I used the methods from this and the other Roman pasta videos to make a Shrimp and linguini dish with parm and black pepper. It was amazing. The sauce became a sauce from the super starchy water, the pasta just drank it up in the shrimp sauce. The sauce didn't break and it was luscious and tasty. Thank you for these videos, they are helping the masses. Or at least my wife and I. Cheers and stay safe.
My gram used to make me this when I was a kid in her restaurant and I haven't had it in a long long time so thanks Kenji this video really made me happy
Legit chuckled at that dad joke.
Same lmao
I feel like he's everyone's dad
Kenji, here is a pasta joke I came up with about 30 years ago: What is the favorite pasta in Latvia? Riga-toni! Love not only the vids and the work you do, but also your civic-mindedness. Thanks!
I liked the Joke
That was a good one
I dont get it
@@beargrylls6135 Riga is the capital of Latvia and rigatoni is a pasta shape.
Kenji: "Looks like I only got bucatini"
*_angry Italian noises in the far_*
Nah, bucatini are fine, at least they are very similar to spaghetti
I love to watch and rewatch all of the first person cooking videos. I find the experience relaxing and very satisfying, so I was hesitant about speaking in the newer videos. I must say I am delighted with the new formats! I really have not found a better way for me to learn how to cook and relax at the same time!
These videos are great!
My personal take on this and many other cooking myths comes from recipes designed to take the thinking and understanding out. A large pot of boiling water is essentially always 212, and won't drop much when you add a full lb of pasta, so cooking times on the side of a box can be more consistent. I start with just enough tap temp water and take the pasta out when it's done, never noticed a difference.
Smart man. Everyone’s holed up in their houses because of the Coronavirus with nothing to do, so he uploads damn near daily to maximize views. IQ: 200
(I’m definitely not complaining though, love this channel)
either that or hes just less busy and has more time to make the videos
Good way to take advantage of the digital boost and unarguable rise in viewership that’d come with the global circumstances. Also great awareness for his restaurant, who, like all restaurants, can use all the awareness they can get right now.
and he literally needs to do 0 editting to upload lol
If you think this is 200 IQ, you should see what the fitness RUclipsrs are doing
Brandon Cosme porn?
What I love about these videos is that you don't go overboard on simple dishes like these and keep them simple. Stay awesome!
Yesterday: fastest pasta recipe
Today: easiest pasta recipe
Tomorrow: slowest, worst pasta recipe
Alex Naughton Kenji boutta make a timpano
@@seedubhuntx so it'll be a 5 hour livestream vid to make the timpano?
Alex Naughton jelly bean lasagna
AeroGold1 imagine having a go pro attach to your head for 5 hours straight
2:47 That feeling when Kenji washes his hands properly without making a big deal about it. Not all heroes wear capes.
Hey man, these daily videos are a treat and I really appreciate what you do! Thanks and stay safe out there.
I've never cooked anything like this before, but I just gave this recipe a shot following your directions and it came out wonderfully. Thank you for making so many cooking techniques so simple and easy to learn.
I absolutely love watching these home-style videos. Feels much more genuine compared to watching something like Tasty. Keep it up chef!
Kenji! You are single handedly making this quarantine a little bit easier to deal with. And for that we thank you.
Kenji i speak for all college kids who cook for themselves when I say this could literally be one of the best cooking series if it was made into one so much knowledge for a beginner cook 👍
I love how passionate this guy is about his craft, so great to see
Thank you for the explanation on incorporating pasta water into your sauces. I've been constantly told to do this, but it only resulted in watering down my food. Now I think this was because I wasn't using pasta that produced starch filled water.
These videos have me thinking about how I can use my own skills for good in these times. Thanks for being an inspiration, and teaching some cooking skills along the way.
I love cacio e pepe! Make it all the time. One trick I've learned is to save some of the pasta water from other pastas I make. I add it to the water when I cook the noodles for this and that extra starch really helps make that sauce come together and get much creamier. I also prefer either a capellini or thin spaghetti noodle. Anything thicker is too chewy for me. I will have to try adding a couple of pads of butter now. Thanks for the video!
You can also use a little cornstarch
New videos are super fun during times like this! Thanks for posting!
Just to let you know, in Europe it's really common to find the brass rolled variety in the supermarket next to the cheap stuff. Cool video as always!
Hey Kenji, thanks for your work. Currently under total lockdown and curfew ... this recipe and meal was delicious and brightened my daughters’ day
I would probably watch Kenji cook every single meal he makes for his family. I'd also watch a POV trip to the market.
I'm super here for the return of FPC -- I kind of love the Goldeneye 007 "sweep into first-person view" intros.
My favorite part is always when he feeds the dog.
Always
Puts a smile on my face
Please provide timestaml
12:25
That’s the part I wait for the most.
You do not understand how happy I am for this content.
I've binge watched all your videos while on quarantine btw
I feel like I'm sitting on his head.
Ratatouille
Nice view up here
Like the 🐀
@@thewwwalrus 🤣🤣🤣
Whenever I’m making pasta, I always reserve a jar of pasta water to keep in the fridge. I add a tbsp or so when I’m reheating things in the microwave. It’s perfect! Liquid gold.
when he put soap on his hands for 30 seconds straight i felt that
WITH the water running. i had to fast forward
"people are gonna crucify me for it. but i don't care it tastes good"
By people he means Italians , cause Italians are quirky like that , they might call death threats lmao.
@@economicorderqty Italians have other things they are worrying about lately...
AeroGold1 Isn’t the effect the opposite. Less time outside = usually more internet usage
@@AeroGold1 Nah we're good, kinda. We'll just lay down and watch videos about americans who mocked italians because of "haha they don't wash their hands" getting sick of corona. Yep, still here ranting on putting oil and butter on a cacio e pepe that's perfect on its own ;( Why do american have to put butter and oil everywhere, why
Giacomo Tombolan He literally just said it in the video: It tastes better!
Hey Kenji, on your note about the extrusion and the pasta differences, I bet you know but the texture of the non-machine milled pasta allows it to hold more sauce as opposed to the faster, smoother texture!
Lmfaooo what are Italians gonna do about this video, fly over there?
You mean reanimate from their coffins?
They're gonna bitch in the comments :)
Bro we gon coronafuck you up
@@sleepyjo9340 Americans already passed us with the number of cases so stfu🤷♂️
@@Xistians luckily for you I'm Canadian
i love this channel because I actually feel like I'm learning instead of mimicking
Man I loved this video , I also fell out of my chair when you told that joke . Thanks for uploading frequently , and sir , please don't stop :)
Thanks for doing these! It really inspires me to get in the kitchen more and have fun.
I love the seeing child locks on your cabinets. Talk about real life with a toddler. My babe is 14mo and we just installed ours since this “safe at home” order was issued for my city.
This is the 2nd video that I've seen today use a skillet to boil pasta for the same recipe. I'm going to try it next time I cook pasta! Thanks for explaining Kenji. Love your videos btw, and also the way you explain this and that bcuz I'm a curious person and like to know as to why...!
Thank you for your video. I tried to make this again for the first time in a decade. I made it with homemade spaghetti. All I can say is wow! The flavors are through the roof and it’s creamy and peppery.
Love this! I always cook dry pasta like that now; with less water. Wonderful to have the starchy water to enrich whatever sauce I'm making.
I am normally so grossed out by hearing people chew, but hearing him never bugs me lmao.
HANGED UPS it truly is
Lol same
Seriously, it’s the fucking worst for me but he could chew me a phonebook no problem
I really enjoy watching you cooking, definitely my favorite Chef on YT. Keep up the great pov content 👍
Delicious is always authentic.
So similar to Alfredo .
I am glad you discussed modern pasta water vs. Old.
I have seen some frustrated cooks try so hard and fail because they only know Kraft.
You made the Bay Area a better place by the way!
So because of quarantine, I've been cooking a lot more, but usually I just stick to recipes. With this, I decided to improvise a bit and added some meatballs as well. This came out great! Thanks for the awesome recipe, but especially for the inspiration!
You’re a good guy for giving us all this content during lockdown!
You’re really spoiling us with all these videos, appreciate it!
The first person i’ve seen actually wash hands for 20 seconds
I'm really loving the frequent uploads
Hey Kenji, I've tried to make this dish a dozen times... but the cheese always ends up clumping together in disgusting snot strands rather than a sauce... any ideas? What am I doing wrong?
Will Shimt more pasta water and stirring.
Grate the cheese smaller
Check the recipe link in the description. He goes into to more detailing regarding your issue, hope that helps.
Use very starchy pasta, put It in a Pan mid cooked and finish the cooking there adding the pasta boiling pasta water. The wait till its done and wait still a Little more before adding the cheese or It Will Cook too soon and not gonna form the sauce. A Little trick Is to add a Little pasta water even in the pecorino before putting into pasta so u create a very dense sauce that Will melt in contact with pasta!
Take the pan off the heat when you throw the cheese in. I made that mistake so many times and couldn’t figure out why. If you leave it on the heat it will cook and melt the cheese, you only want it to combine with the pasta water to make a sauce. Hope this helps!
Just made this one. Another success in the kitchen thanks to Kenji!
Love the video! Cacio is a Roman pecorino. And yes you really just need to put the pepper in a dry pan (no oil) and emulsify with the water and cheese at the end off the heat. Yes the butter and oil make it easier and richer, but you really don't need it.
Paul Lang agree you don’t need it. But I like it so I do it. Oh well.
@@jb76489 haha. Just throwing in my 2 cents. Isn't that what comments are for?
This content is so satisfying to watch
when you took that sip of wine in pov i instinctively raised my phone towards my mouth
Easy and simple. I used spaghetti that was copper extruded and some gauda because that is all that I have got :) I was also a rebel and followed you with the butter but I also added some Chipotle seeds to the olive at the start :)
Stay healthy and keep on doing an awesome job!
"I don't really care if it tastes good"
100% agree
Thank you, it's really nice to have other options for quick pasta dishes.
Anybody: makes Italian food in an untraditional way
Italians: MINCCIA! CAZZO! MAMMA MIA!
Exactly my reaction
@Lele io lo uso sempre
@Lele infatti dico molto più spesso madonna mia + bestemmie
@Lele Io lo uso
Kenji has made my lockdown worthwhile.
It’s called Pecorino ROMANO “I believe it’s from Emilia Romagna”.
Roma: “I am a joke to you?”.
I used to make this all the time. I never used spaghetti usually a short pasta with. A lot of surface area. My kids will like it better this way. Thanks
i make a totally bastardized version of this with cheddar cheese because it's 0200 and thats what i have on hand and cheese + butter + pepper is good regardless of the cheese.
You sir have basically made what is known as "western spahgetti"
This is easy and fun family meal 🥘
"Roman Mac and cheese" will upset so many Italians
Right here lmaoo
Michael Vigato sadly, accurate.
Real Italians will not be upset, they would rather say "what the hell is mac and cheese?"
why
@@emersonbragaiv Italians tend to get extremely mad to foreigners not treating their classic recipes with extreme respect. Go figure
In these sad days, sometimes a ray of light comes to make days a little happy. One of these rays is the awesome chef Kenij's comeback
I swear I thought Alt was supposed to signify that this account was your Alternative account...
I thought it was until now XD
Haha Nah his last name was Alt then he also took his wife’s last name upon marriage
@@indianasquatchunters that's cool
Frankbrooo i legit thought he was gay no joke
@@scottysneakers77 LMAOOO
I love these videos. I love watching your whole process
There were too many rumors he was locked up in the restaurant, so they sent him home for one day.
I tried this today. It's awesome.
Me, an Italian from Rome, yelling at my screen: "It's from Rome, Kenji, not Emilia Romagna! It's in the name: Romano!". I love this recipe 😄, I should make it more often.
I think he got it confused with parmigiano reggiano, which is actually from emilia-romagna lol
These videos have been the highlight of my quarantine
I counted 4 peppercorns that flew out of the mortar/pestle
ricky w. Hey now...flew out of the molcajete. Made me laugh when I just did the same thing 😁
Thanks for doing this, just tried it with my wife (with butter) and it was amazing and so simple!
Pecorino Romano cheese is from Lazio traditionally. These days it can also come from Sardinia.
These are incredible. Keep it up! Thank you for doing them! Making a world of difference while at home.
Dear Kenji, we romans still appreciate your other videos, don’t worry!
Cacio e pepe is my number one go to pasta dish!
Here after the botched with babish Episode ..
I like it where the dogs are in the footage most of the time..it's like a sweet dish after a good food
he's not being held hostage!
THANK YOU for so generously sharing your wealth of knowledge and testing and outside the box outlook. And for your recommendations to food items and cooking gadgets (unbiased since you don't get paid for these). I love cooking your food (in Los Angeles) and sharing results via Zoom with my nephew in Dallas who's a way better cook than me! And your home (and patio/garden) and your dogs are wonderful to see and share. With deep thanks and hope to soon be able to travel to Wursthall.... From fellow food geeks!
I like these more talkative videos. Really engaging.
And the dog at the end!!! Omg. So cute
I'm back here from Botched by Babish
Always wondered about the amount of water wasted after draining the water from a giant pot in almost every other RUclips video making a pasta. Excellent point.
I always make long pasta in a skillet of chicken broth. Umami, salt, and fast.
Love the new frequent uploads
7:10 i laughed only cause of the awkward pause
I like this with you talking us through it